Middle Eastern Lamb Loin Fillets with Chickpea Pilaf

Ingredients

• 1 pack Silver Fern Farms Lamb Loin Fillets
• 1½ cup basmati rice
• 400g chickpeas
• 2 cups salad tomatoes, diced
• ½ red onion, finely sliced
• ½ cup fresh flat leaf parsley
• 3 Tbsp olive oil

Middle Eastern Spice Rub:

• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp ground black pepper
• 1 tsp ground coriander
• ½ tsp ground nutmeg
• ½ tsp ground cinnamon
• ¼ ground cardamom
• ¼ ground cloves

Method

To prepare the Middle Eastern spice rub, combine all the ingredients in a medium skillet and toast them over medium heat for 2 mins or until fragrant.

Soak the rice in a bowl of water for 30 mins. Drain the rice and put it in a large pot of salty water. Bring the water to a boil, cover and cook the rice for 10 mins or until soft. Drain the rice, return it to the pot and cover it with the lid.

Bring a large pan to medium heat and stir in 1½ Tbsp of the spice rub and chickpeas, mixing thoroughly. Combine with rice and set aside until ready to use.

To prepare the salad, combine tomatoes, red onion, parsley and 1 Tbsp olive oil in a bowl. Season to taste and set aside.

Remove Silver Fern Farms Lamb Loin Fillets from the fridge and packaging and allow to bloom at room temperature for 10 mins, coat with oil and season with salt, pepper and 2 Tbsp of spice rub.

Bring a skillet pan to med-high heat and cook the lamb for 3-4 mins each side for med-rare. Cover loosely and allow to rest for 5 mins before slicing against the grain.

To serve, divide the rice into 3 bowls and top with sliced lamb, and tomato, red onion and parsley salad.